makes
10
prep
20 minutes
cook
6 hours
makes
10
serves
preparation
20
minutes
cooking
6
hours
Ingredients
- 10 rib racks
- American mustard
Rub
- ⅓ cup salt
- ⅓ cup paprika
- ½ cup brown sugar
- ¼ cup white sugar
- 1 tbsp celery salt
- 1 tbsp seasoned salt (Lawry’s brand is best)
- 1 tbsp ground black pepper
- 2 tsp smoked paprika
- 1 tsp onion powder
- 1 tsp garlic powder
Wrap
- 1 tbsp brown sugar
- 1 tsp agave syrup
- 1 tsp apple juice
The rub in this recipe is enough for about 10 racks of ribs. You will need lots of foil.
Instructions
Trim the ribs: cut away the cartilage at the base of the rib bones to create a rectangular shape, trim off any excess fat from the meaty part of the ribs and pull the silvery membrane off.
Mix the spice rub ingredients together. Brush the ribs with American mustard and sprinkle liberally with the spice rub.
Place on the smoker, meat side up and cook at 110°C for around 3 hours or until the spices have set.
Check the spices by using your nail to do a scratch test. Once the spices have set, remove the ribs and place them meat side up on a large piece of silver foil.
Sprinkle with brown sugar, apple juice and agave syrup. Flip the rib over with the meat side down and repeat the sprinkling process. Wrap the ribs up tight in foil and continue to wrap until all the ribs are well covered. Place the ribs back on the smoker for another hour for baby backs and 2 hours for spare ribs.
After 4 hours in total, use a toothpick to check the tenderness of your ribs by inserting the toothpick in the thickest part of the meat, between the bones. Once they are tender, remove the ribs from the smoker, retain all the meat juices and place the unwrapped ribs back on the smoker for 45 minutes to an hour. Continue to glaze them with the juices.
This method is known as the 3-2-1 method of cooking ribs and will guarantee tender ribs.
Photography by Mark Roper. Styling by Vicki Valsamis. Food preparation by Lance Rosen.
This recipe was published in Temples of BBQ, by Lance Rosen (, hbk, $49). Read our review .
Find all of Lance's detailed tips on making this recipe . This is part of our . For recipes, our guide to American BBQ and tips on smoking, head .
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
